Instructions

Blanch the bean sprouts in salted boiling water for 1 minute, drain, and immediately place in a bowl of ice water for 1 minute. Drain again.

Combine in a large bowl the drained yogurt, lemon juice and zest, ginger, and sugar. Whisk in the canola oil. Season with salt and pepper. Fold in blanched sprouts and mint. Season again with salt and serve.